Greek Bruschetta with Feta & Tomato Basil Almonds

Greek Bruschetta with Feta & Tomato Basil Almonds

1 review, 5 star(s). 100% would make again

Ready in 30 minutes

Try this Greek Bruschetta with Feta & Tomato Basil Almonds recipe, or contribute your own.


1 artisanal baguette
Extra-virgin olive oil for drizzling
Kosher salt
1 cup crumbled feta cheese (about 4 ounces)
4 ounces cream cheese; at room temperature
Greek Topping
4 small roma tomatoes diced (about 2 cups)
1 cup tiny-diced English cucumber
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh basil
2 teaspoons dried whole-leaf oregano
1/4 cup minced red onion
2 tsp finely minced garlic
1/2 cup chopped pitted calamata olives
Pinch of red chili flakes
1 package Almond Accents® Tomato Basil sliced almonds

Original recipe makes 8 Servings



Preheat oven to 400º.

Cut baguette into 1/4-inch slices—you should yield 32 pieces. Lay out on a baking sheet. Lightly brush or drizzle bread with olive oil then sprinkle lightly with kosher salt. Bake for about 6 minutes, or until toasty. Let crostini cool.

In a small bowl, mash together feta and cream cheese with a fork, until smooth.

In another bowl, mix together topping ingredients.

To serve: Smear each piece of crostini with a heaping teaspoon of cheese mixture. Place on a platter. Immediately drain any excess juice from Greek Topping and divide topping between crostini. Sprinkle with Almond Accents. Top crostini right before serving so they don’t get soft.

Makes 32 pieces

Recipe created by Chef Kathy Casey

Verified by krissalas
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Greek Bruschetta

served with spaghetti and meatballs

Calories Per Serving: 111 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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every element of this appetizer is fun and delicious!
loratellefsen 3y ago

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